Ingredients

• 12.5 ounces bittersweet chocolate , chopped
• 0.13 cups unsalted butter
• 12 eggs yolks
• 0.25 cups white sugar
• 12 eggs whites
• 0.13 cups white sugar
• 1.25 cups heavy cream
• 1 tablespoon unsweetened cocoa powder , for dusting

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
2. 2 In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
4. 4 Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
5. 5 In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
6. 6 Spread remaining mousse over cooled cake and dust with cocoa.

Nutrition per serving